5 Instant Pot Recipes for Easy Weeknight Meals

If you’re looking for delicious weeknight meals without the hassle, search no more! In this article, I’ve compiled 5 of my favorite satisfying and healthy instant pot recipes that the whole family will love. Minimize clean up and cut down on cooking time with these nourishing instant pot meals that don’t sacrifice flavor.

1. Instant Pot Spicy Chicken Sausage One Pot Pasta

Need to refuel after our Low Impact Full Body 30-Minute Workout? This delicious one pot pasta is a lightened-up version of your favorite, rich meat sauce pasta. In this recipe, we’ve replaced red meat with chicken sausage and turkey bacon – which still provides plenty of richness to this tomato-based sauce.

Since this recipe includes using your favorite jarred marinara sauce of choice, there are only a few quick steps between you and an easy weeknight meal – although the final product is more than satisfying enough for a weekend splurge. The best part of this recipe? Only one pot to clean when you’re all done! Tell me something better; I’ll wait.

Ingredients:
4 slices turkey bacon, diced
1 LB spicy chicken Italian sausage
1 carrot, finely diced
½ yellow onion, finely diced
3 cloves garlic, minced
2 Tbsp extra virgin olive oil (EVOO)
2 sprigs of fresh thyme, leaves removed from stalk
1 bay leaf
1 jar of marinara sauce of choice (we used Rao’s)
1 Cup chicken stock
Salt, to taste
Fresh cracked pepper, to taste
Red pepper flakes, to taste
Optional splash of heavy cream (half & half or milk work too)

Instructions:

  1. Set to sauté, cook turkey bacon with a splash of EVOO until crisp (4-5 minutes). 
  2. Add more EVOO if needed – then onion, carrot, and garlic continue to cook until veggies are tender (5-7 minutes).
  3. Add the chicken sausage and cook until cooked through. Add the chicken stock, marinara sauce, bay leaves, thyme, salt, pepper, and pepper flakes. Stir until well combined. Allow simmering for 10 minutes or so to allow flavors to meld. Remove bay leaves.
  4. Break noodles in half and add to the pot in a crisscross pattern to avoid clumping.
  5. Pour water on top of noodles. Ensuring they’re completely submerged (press down on noodles if needed).
  6. Cook on high, manual for 8 minutes.
  7. Vent immediately, stir breaking up noodles.
  8. Add a splash of heavy cream for creaminess if desired.
  9. Serve with fresh grated parmesan and parsley.

2. Healthy Instant Pot Zuppa Toscana Soup

There’s nothing like a soul-warming bowl of soup after a cold winter day, and this Healthy Instant Pot Zuppa Toscana is the soup of our dreams! This creamy soup combines crumbled Italian sausage, tender potatoes, crispy bacon, and nutrient-rich kale for an absolutely mouthwatering bowl of goodness.

In this version, we’ve lightened up this classic to make it a bit healthier for a weeknight meal by using turkey bacon and Italian chicken sausage instead of pork. This recipe comes together in a matter of minutes and with enough to feed the whole family – what’s not love! While you’re waiting for the instant pot to pressurize and cook, try one of our kid friendly workouts as a family.

Soup Ingredients:
2 Tbsp extra virgin olive oil
4 slices turkey bacon, diced
1 white onion, diced
4 garlic cloves, minced
1 Tbsp Italian seasoning
1 Tsp salt
1 Tsp black pepper
1 Tbsp red pepper flakes
1 LB chicken Italian sausage
6 yellow potatoes, cubed
1 Gallon chicken stock
1 Cup heavy cream
1 bushel kale, stems removed and roughly chopped

For Serving (Optional):
Freshly grated parmesan 

Instructions:

  1. Set Instant Pot to Sauté, allow a few minutes to heat, then add olive oil and turkey bacon, stirring constantly as the turkey bacon cooks so it doesn’t stick to the bottom of the pot. Cook until desired consistency is reached – we like ours nice and crispy.
  2. Remove bacon from pot and reserve for topping.
  3. Add diced onion, minced garlic cloves, Italian seasoning, red pepper flakes, salt, and pepper; and sauté until onion is translucent. 
  4. Add Italian sausage, and continue to cook, breaking into small pieces until sausage is browned and cooked through.
  5. Add chicken stock and potatoes and stir. 
  6. Seal the instant pot, and select manual, setting the time to 5 minutes.
  7. Once it’s finished, allow the instant pot to vent before opening.
  8. Stir in the heavy cream and kale, letting it sit for a few minutes until kale is wilted.
  9. Serve by ladling the soup into a bowl, and top with turkey bacon, red pepper flakes, and parmesan cheese to taste.
  10. Enjoy!

3. Instant Pot Loaded Mojo Chicken Street Tacos

Searching for the perfect Cinco De Mayo recipe, or just a fun way to spice up your Taco Tuesday? Look no further than this loaded mojo chicken street tacos recipe. This instant pot mojo chicken is healthy, fresh, delicious, easy, and the perfect way to please a crowd!

Use this mojo chicken in a taco like us, or pack it in a burrito, build a nutritious bowl or salad, or make a next-level mojo nacho platter with chips, melted cheese, black beans, mojo chicken, and of course, fresh guacamole.

Chicken Ingredients:
3 LB chicken breasts
Salt & pepper, to taste
1 Tbsp extra virgin olive oil

Mojo Sauce Ingredients:
1 Cup chicken stock
6 cloves garlic, crushed
½ Cup orange juice
¼ Cup fresh lime juice
1 Tbsp cumin
1 Tsp dried oregano
1 Tsp sea salt
½ Tsp slack pepper

For Serving (Optional):
Tortillas
Sour cream
Lettuce
Cilantro
Avocado
Cheese
Taco sauce

Instructions:

  1. Prepare mojo sauce by combining all ingredients and mixing well.
  2. Cut chicken into large cubes, season to taste with salt and pepper.
  3. Set instant pot to sauté, once hot add olive oil, and sear chicken on each side. Chicken does not need to be cooked through; just sear until lightly brown, and it will cook more in the instant pot.
  4. Add mojo sauce to the instant pot, put the lid on the instant pot, and set it to sealing. Select the manual and cook on high for 30 minutes.
  5. When done, set the instant pot to venting. Open the instant pot and shred chicken, and return to the pot. 
  6. Serve with all the toppings your heart desires!

4. Healthy Instant Pot Weeknight Turkey Chili

Weeknight dinners just got easier with this delicious instant pot turkey chili recipe! The lean ground turkey in this recipe makes it a bit of a healthier choice, but if you prefer, you could easily sub in ground chicken, beef, or even bison in this recipe.

If you prefer a spicier chili (as I certainly do), add a teaspoon or two of cayenne powder. It tastes the best when added with the other seasonings before cooking, so the flavors have time to meld, but you can also stir a sprinkle directly into your bowl later if you have pickier eaters in your household.

Ingredients:
– 1 ½ lb ground turkey
1 (15oz) can tomato sauce
1 (15oz) can kidney beans, drained & rinsed
1 (15oz) can pinto beans, drained & rinsed
1 (15oz) can black beans, drained & rinsed
2 Tbsp extra virgin olive oil
1 Cup white onion, diced
1 red bell pepper, diced
2 celery stalks, diced
1 Tbsp crushed garlic
2 Cups beef stock (chicken or veggie will also work)
2 Tbsp Worcestershire
2 Tbsp chili powder
1 Tbsp oregano
2 tsp cumin
1 tsp paprika
1tsp salt
1 tsp black pepper
1-2 tsp cayenne (optional)

For Serving (Optional):
Cheese
Sour cream
Cilantro
Green Onions

Instructions:

  1. Set Instant Pot to “Sauté,” add Olive Oil, garlic, onions, peppers, and celery until tender.
  2. Add meat, and sauté until fully cooked and browned.
  3. Add the rest of your ingredients – tomato sauce, kidney beans, pinto beans, black beans, beef stock, and seasonings.
  4. Set Instant Pot to sealing. Select “Manual” and cook for 18-20 minutes.
  5. Let vent, or quick release vent to speed along the process. 
  6. Stir, and serve with your toppings of choice.

5. Instant Pot Thai Basil Chicken

This tasty Thai-inspired basil chicken is light and fresh, perfect for an easy lunch meal prep or a healthy weeknight dinner. The chicken is cooked in classic Thai flavors like coconut milk, curry, lime, garlic, and ginger for a creamy and flavorful result.

This Thai basil chicken is great on its own, but my favorite way to eat it is alongside stir-fried veggies and rice for a colorful plate that emphasizes whole foods. It can be served over white or brown rice, quinoa, or even cauliflower rice for a low-carb option. As for veggies, I like to use a variety of fresh veggies like zucchini, carrots, broccoli, bok choy, and snap peas seared in the pan with a splash of avocado oil and fresh cracked pepper but use whatever you have.

Chicken Ingredients:
2 boneless skinless chicken breasts
1 can (13.5 oz) coconut milk
4 cloves garlic, minced
1 Tbsp ginger, minced
1 Tbsp fish sauce
1 lime, juice of
1 Tbsp curry powder
1 Tbsp coconut sugar
1 jalapeno, diced
½ red onion, diced

For Serving (Optional):
½ Cup basil, chopped
½ Cup cilantro, chopped
Handful red onions
Lime

Instructions:

  1. Add chicken ingredients to the instant pot. Mix to combine.
  2. Set Instant Pot to sealing. Select “Manual” and cook for 15 minutes.
  3. Once done, set instant pot to venting.
  4. Remove chicken and shred with two forks. 
  5. Add basil and cilantro.
  6. Serve over white rice, brown rice, quinoa, or cauliflower rice.
  7. Top with extra basil, cilantro, red onions, and lime juice.
  8. Enjoy!
What Easy Instant Pot Recipes to Cook For Weeknight Meals
What Easy Instant Pot Recipes to Cook For Weeknight Meals

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